Chocolate Chip Muffins (Jumbo)
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (1 or 2 tsp apple cider vinegar + enough milk to make 1 cup)
  • 1 tblsp vanilla
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • Preheat oven to 400 degrees F.
  • Put 6 liners in a jumbo muffin pan. Set aside.
  • In a large mixing bowl, whisk together the dry ingredients (sugar, flour, baking powder, baking soda, and salt). Add 3/4 of a cup of chocolate chips and stir in. Coating them with dry ingredients prevents sinking to the bottom.
  • In a large measuring cup or medium mixing bowl, whisk the wet ingredients (buttermilk, vanilla, oil and egg).
  • Add the wet ingredients to the dry ingredients and stir in with a fork until combined. Batter should be lumpy but no large clumps of flour should remain.
  • Using a regular ice cream scoop, place two scoops of the batter into each muffin cup. Top with remaining chocolate chips.
  • Bake in 400 degrees for 5 minutes. Without opening the oven, lower the temperature of the oven to 375 degrees F and set the timer for 20 minutes. Check the muffins with a toothpick (it should be clean) and add extra 2 to 3 minutes if needed. The tops should be domed, slightly cracked and golden brown.
  • Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.